Whole Red Peppers Stuffed With Capellini And Prosciutto Ham Recipe
Ingredients
| Red peppers | 6 To taste | |
| Spaghettini | 3/4 Pound | |
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Teaspoon, crushed | |
| Tomato | 1 Large, chopped | |
| Pepper | 1 | |
| Chicken stock | 1 1/4 Cup (16 tbs) | |
| 3 basil leaves (1 tsp. dry) | ||
| Butter | 4 Tablespoon | |
| Prosciutto slice | 4 , cut into strips | |
| Parmesan or Romano cheese | ||
Directions
Broil in oven or grill approx 10 minutes or until charred, turning often.
Let cool for 5 minutes.
Remove top and save, peel skin, and de-seed, leaving whole pepper intact.
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Heat olive oil in large skillet.
Saute garlic lightly.
Add tomato, pepper, and stock and cook over high heat for approx 3 minutes.
Lower heat.
Add basil and butter and stir to make a creamy sauce.
Let cool for 5 minutes.
Remove top and save, peel skin, and de-seed, leaving whole pepper intact.
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Heat olive oil in large skillet.
Saute garlic lightly.
Add tomato, pepper, and stock and cook over high heat for approx 3 minutes.
Lower heat.
Add basil and butter and stir to make a creamy sauce.
Chef
